RAM LADDU

RAM LADDU

INGREDIENTS

• Moong dal (with chilka)- 200 grams-4/5 of a cup
• Salt- 1 teaspoon
• Red chilli powder-1/2 teaspoon
• Green chilli chopped-1
• Oil for deep frying
• Radish grated-1
• Pudina (mint) chutney as required for serving
• Pudina (mint) chutney recipe

My 1 cup measures 250 grams. If you are using a smaller cup, then you can take 1.5 to 2 cups of dal.

METHOD

• Soak moong dal in water for around 2-3 hours.

• After 2-3 hours, rub dal between you hands in order to separate chilka from the dal.
• Drain out the water from dal & you will notice that chilka also gets separated.

• Let some chilka remain in the dal as it makes crispy ram laddu.
• Next, add dal to a grinder & grind to a fine paste.

• After grinding the mixture, keep the batter aside for 2-3 hours.
• After 2-3 hours, beat it really well.
• Add 1 teaspoon salt, 1/2 teaspoon red chilli powder & chopped green chillies to the batter & mix well.

• Next, heat oil in a pan for deep frying.
• Drop 1-2 teaspoons of the batter in the hot oil for each laddu.
• Deep fry on low flame initially & then turn it to high flame.
• Deep fry till the turn golden in color.

• Take them out on a paper towel or a tissue paper.

• Sprinkle some grated raddish on 4-5 laddus & add some pudina chutney on the radish.
• Add curd to the pudina (mint) chutney & then use for this recipe.
• For the pudina (mint) chutney recipe click here.
• Ram laddu is ready to serve. Serve them hot.

VEG PULAO

VEG PULAO

INGREDIENTS

• Rice-200 grams-4/5 cup
• Potatoes cut into cubes-2 medium sized
• Cauliflower-200 grams-1 small 
• Peas-200 grams-1/2 cup
• Tomato chopped-2 medium sized
• Dalchini (cinnamon)-1 small piece
• Laung (cloves)-2 pieces
• Black pepper whole-2-4 pieces
• Salt-1 teaspoon
• Red chilli powder-1/4 teaspoon
• Turmeric powder-1/4 teaspoon
• Garam masala powder-1/4 teaspoon
• Oil-2 tablespoons
• Cumin seeds (jeera)-1/4 teaspoon
• Desi ghee-1 tablespoon
• Water- 3 times the quantity of rice

My one cup measures 250 grams. If you are using a smaller cup, then take 1.5 cups of rice.

METHOD

• Soak rice in water for 10-15 minutes.
• Cut the potatoes into thick cubes.
• Cut the caulifower & tomatoes into pieces.
• Next, heat oil in a pan & add cumin seeds (jeera), dalchini (cinnamon) , laung (cloves) & black pepper (whole) to it.
• As they crackle, add the chopped tomatoes.
• Add red chilli powder & turmeric powder & mix well.
• Fry them till they leave oil.

•  Add peas to the tomatoes & mix well.

• Next, add cauliflower & mix well.

•  Add the potatoes & mix well.

• Fry these vegetables for around 3-4 minutes & then add salt & mix them well.

• Fry these vegetables for another few minutes.

• Drain out the water from the soaked rice.
• Add rice to these vegetables & fry them for 2-3 minutes.

• Now, add water 3 times in quantity as rice.



• Bring it to a good boil & lower the flame.
• Cover the pan half with the lid & allow the water to get dried up.
• As water is almost dried up, add desi ghee & garam masala powder & mix them well.
• Allow water to get completely dried up.
• When water is dried up, cover the pan with the lid.
• Open the lid after 5-10 minutes.
• Veg pulao is ready to serve.